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Harey Masaley Ki Chicken

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Chicken seasoned with corriander and green chillied and then cooked with flavorsome spices.
Harey Masaley Ki Chicken recipe

Total servings: 4
Calories: light
Pre-Prep time:
Preperation time: 45 mins
Occasion: Any
Cuisine: Pakistani
Effort: Average
Best for: All
How to serve: Hot


1 chicken cut in pieces
A bunch of coriander and mint leaves (hara dhania aur podina)
2 onions peeled and sliced
oil for frying
Cumin powder (zeera)
Garlic and ginger powder or paste
A bunch of green chillies
4-5 tomatoes
1 tsp of garam masala powder


Heat the oil, add the onions and fry the chicken with ginger and garlic paste or powder.
While that is happening, in a blender add the coriander leaves (hara dhania), mint leaves (podina), green chilies, tomatoes, and a little water and a tsp of yogurt.. whip the ingredients into a smooth paste.
Add salt, garam masala and cumin powder to it, as well.
Take another pan with oil (enough oil so that the paste can settle in it) heat the oil and add the paste from the blender to it.
Let the paste cook on lowmed heat until you see the oil coming up and the paste gets darker. By this time (20 mins max) you should be able to smell the coriander and mint together.
Take the pan and add the cooked paste onto the chicken or you can add the chicken in to the pan.
Leave it to cook for another 15 mins.
Prick the chicken with a fork or a knife while it cooks to allow the curry to soak into the meat.
Garnish with parsley leaves and fried onions.
If you want to make it more muglai, blend in almonds and pistachio and add on to the paste which cooks before the chicken gets added on.

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